Reprinted with permission from “The Eat-A-Bug Cookbook” by David George Gordon. Makes 4 servings 2 cups canola or vegetable oil 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed 1 cup tempura batter (see recipe) 1 teaspoon smoked paprika In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees F. […]

In a world where resources are increasingly scarce, edible insects could become the hot new protein. A Maine family wants to sell you supplies.